Easy Spinach and Ricotta-Filled Chicken Breasts

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

150 g

Frozen Spinach , thawed, drained

120 g

Ricotta Cheese

1

Egg , beaten

1

Onion , diced

6 g

Salt

2 g

Ground Black Pepper

30 g

Butter , melted

2

Chicken Breasts

halved lengthwise, thinly pounded

to taste

Dried Rosemary

(optional)

to taste

Dried Thyme

Cooking Instructions

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Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Into a mixing bowl, add Frozen Spinach (150 g) , Ricotta Cheese (120 g) , and Egg (1) . Mix well, mashing the cheese to make the mixture as smooth as possible.

Step 3

Add Onion (1) , Salt (3 g) , and Ground Black Pepper (1 g) . Mix well.

Step 4

Into a casserole pan, add Butter (30 g) . Lay two halves of the Chicken Breasts (2) on top.

Step 5

Spread half of the spinach mixture over each chicken piece, then top with the remaining breast halves. Season with Salt (3 g) , Ground Black Pepper (1 g) , Dried Rosemary (to taste) , and Dried Thyme (to taste) .

Step 6

Cover with foil. Bake for 20 minutes.

Step 7

Remove the foil. Bake for an additional 10 minutes.

Step 8

Cover again with the foil. Let rest for 10 minutes.

Step 9

Cut in half and serve alone or with sides.